Jelly Doughnut Holes

Simple and fun to make, these holes are irresistible—and wonderfully adaptable. Omit the jam when you want a less-sweet snack, or, when craving an indulgent dessert, skip the cinnamon and roll them in sweetened cocoa powder.

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Ingredients

Yields:
8

Cal/Serv:
319

1/2 c.
sugar

1/2 tsp.
ground cinnamon

4 c.
canola oil

1
can large refrigerated biscuits (we used Pillsbury Grands!)

1/2 c.
strawberry jelly or jam

Directions

Prep Time:
0:20

Total Time:
0:25

In a bowl, combine the sugar and cinnamon; set aside.

Heat the oil in a 10-in. skillet over medium-low heat. While the oil is heating, form the doughnuts. Separate dough into 8 biscuits and flatten them into 3 1⁄4-in. rounds. Using a 1 1⁄2-in. round cookie cutter, cut 3 circles from each round. With sharp knife, slice horizontally (parallel to cutting board) through centers--do not cut all the way through--and open like a book. Spoon 1⁄4 tsp jelly onto one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough.

Working in batches, fry holes until golden brown, about 1 to 1 1⁄2 minutes per side; transfer to a paper towel--lined plate. While doughnuts are still warm, toss them in the cinnamon-sugar mixture. Serve warm or at room temperature.

Using a 1-in. round cookie cutter, cut out center of each biscuit (reserve the center dough for "holes"). Fry doughnuts and holes, then coat with cinnamon-sugar.

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